Cider-Glazed Pork Rib Roast
If you’re looking for that special something to serve during the holidays (or any festive occasion), this is it.
5 lbs Pork rib roast
1 TSP Rubbed sage, dried
2 – 3 TBSP Arizona Original Rub
Coat roast liberally with Arizona Rub. Sprinkle rib side with 1 teaspoon of rubbed sage. Rub well into the meat. Cover roast with plastic wrap and refrigerate for 4 or more hours. Remove from refrigerator and allow roast to return to room temperature (about 30 minutes). Place roast—bones up—on rack in shallow roasting pan. Roast until internal temperature reaches 145 degrees (about 20 minutes per pound). 20 minutes before roast is done, begin brushing with glaze. Reapply every 5 to 7 minutes. Remove roast from oven. Let rest 10 minutes. Slice between rib bones to serve. When plating, add about 1 tablespoon of glaze under each chop and drizzle another over the top. Serve while still warm.
Cider Glaze
6 C Apple cider, unfiltered
2 TSP Worchestershire sauce
1 TSP Arizona Rattlesnake Rub
½ TSP Rubbed sage, dried
1 TSP Thyme leaves, dried
½ C Golden brown sugar
In medium saucepan, combine all ingredients. Stir well. Bring to boil then reduce heat to low/simmer. Continue cooking, stirring frequently, until mixture reduces to about 1½ cups. Remove from heat and strain to remove thyme leaves. Reserve until needed above.
Serves: 6
*Cook times are approximate.